1, the first is the treatment of chicken leg meat. First draw a circle on the root of the chicken leg with a knife, cut the fascia, then debone the chicken along the leg bones, and then cut the chicken into small pieces. Chop the onion and shred the ginger.
2. Pickling chicken in advance is the key to water lock. Put the cut chicken leg meat into a bowl, add a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of starch and a spoonful of cooking oil, stir well and marinate for 10 minute.
3. Wash the green pepper and cut into pieces. Cook in a pot for 30 seconds. Add a spoonful of cooking oil to the pot when blanching. A few drops of cooking oil can make the blanched vegetables brighter and greener.
4. Add a small amount of cooking oil to the wok. When the oil temperature is 70% hot, put the marinated chicken in a wok and stir fry. Chicken legs are tender and easy to cook. The frying time should not be too long, 1 minute or so. When the color of chicken changes to 80%, control the oil.
5. Add a little base oil to the wok. After the onion and ginger are cooked in a wok, stir-fry the blanched green pepper for 30 seconds.
6. Put the chicken into the pot together, add a spoonful of edible seasoning, add a spoonful of water, stir fry for 1 min, and finally add salt to reduce the water loss in the chicken.
Select the most tender chicken leg meat, remove the bones and marinate it, and then simply fry it to keep the fresh and tender taste of the chicken leg meat to the greatest extent. This is the best way to eat chicken. It's delicious, tender and smooth. Friends who like to eat chicken must try this method.